Halve the chorizo down the center and cut it into half-moon chunks and set aside.
Halve the tomatoes and place them into the air fryer cut side up. Sprinkle with salt and pepper and add a thin slice of garlic to each tomato.
Select Roast on the air fryer at 165°C for 6 minutes.
Once the tomatoes have softened, remove the sliced garlic, then place the chunks of chorizo around your tomatoes and roast for a further 1 minute at 205°C until the chorizo is slightly crisp and the oils are beginning to release.
Grate the remaiang two garlic cloves and add it to the olive oil. Toss the mussels in the garlic-infused oil and add them to your air fryer nestled around the tomatoes and chorizo, so they are evenly spread.
Select Roast again, at 190°C for 5 minutes, until the mussels open. Stir the mussels once, halfway through cooking to ensure they roast evenly.
Once the mussels are ready, scoop them into a large serving bowl. Remove the air fryer grate to reveal the juices underneath, and pour over the mussels for added flavour. Top with chopped parsley and serve with your favourite bread for dipping.